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morri

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I needed to make something for a breakfast potluck, hadn't gone shopping, but had the ingreidents for corn bread so I used this recipe. I skipped the frozen corn, and rather than baking in a skillet, I poured this into well greased muffin pans. This made 14 medium sized muffins and I baked them for 15 minutes. They were very moist and delicious! Many compliments.

This was easy and perfect for an early fall dinner. I could make it the night before and simply carry them out of the fridge without little prep. One guest event questioned if I had made this myself. I garnished each with a dollop of whipped cream and a drizzle of maple syrup with a ginger snap on the side.
Delicious!